The salad I could eat on repeat. Filled with satiating fibre, protein, healthy fats and energising carbs. Flavoursome, wholesome, delicious and one you’ll want the next day all over again!
CHICKEN PUMPKIN KALE SALAD
Serves 2
400g cooked pumpkin (2 big wedges)
80g green beans, sliced in small rounds
2 cups cooked chicken breast
2 tbsp pickled red onion
1 cup rocket
2 cups shredded kale
80g feta
2 tbsp finely sliced mint
2 tbsp finely chopped parsley
2 tbsp almonds, toasted and chopped
1/2 avocado
Dressing:
Red wine vinegar
Evoo
salt pepper
Pop your big wedges of pumpkin (baked or steamed) on the plate. Toss together rocket kale green beans chicken feta pickled onion herbs in a bowl, drizzle with evoo, red wine vinegar and season with salt and pepper. Arrange the salad ingredients over the pumpkin wedges. Top with almonds, and sliced avocado pieces and tuck in.
